Total Calories: 375
Heat oven to 450°F. Prepare pie crust according to package directions for ONE-CRUST BAKED SHELL using 9-inch pie pan. Bake at 450°F. for 9 to 11 minutes or until lightly browned. Cool completely.
Melt 2 tablespoons butter in large skillet. Add pecans cook over medium heat until golden brown, 3 to 4 minutes, stirring constantly. Spoon pecans evenly over cooled baked shell. Layer banana slices over pecans. In small heavy saucepan, combine caramels, 3 tablespoons butter and 3 tablespoons whipping cream. Cook over low heat until caramels are melted and mixture is smooth, stirring occasionally. Remove from heat. Add rum blend well. Beat in 1 1/4 cups powdered sugar until well blended. Immediately spread over banana slices. Cool at room temperature 1 1/2 hours to allow caramel to settle.
In small bowl, beat all topping ingredients until stiff peaks form. Spread over cooled filling. Refrigerate at least 2 hours before serving. Store in refrigerator.
*TIP: To substitute for rum, use 1 1/2 teaspoon rum extract plus water to make 2 tablespoons.
Nutrition Per Serving: Calories 600 Protein 4g Carbohydrate 59g Fat 39g Sodium 270mg
From "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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